Mediterranean Lamb Skillet

No matter the time of year, sometimes you just need a dinner that comes together in one pot while you manage other things in your life. Beef could easily be swapped in for the ground lamb if you prefer.

2 teaspoons olive oil

1/2 lb. (500g) ground lamb

1 carrot, diced

1 rib celery, diced

1 small onion, diced

1 garlic clove, minced

2 cups frozen okra

2 cups tomato sauce

1 1/2 cups water

1 cup white rice

1 teaspoon Maldon sea salt

1 teaspoon smoked paprika

1 teaspoon oregano

1/2 teaspoon ground allspice

1/4 cup green olives, drained

1 jarred roasted red pepper

Toppings: parsley & lemon juice

Method:

1. In a skillet with lid, such as Le Creuset, pre-heat the pan over medium heat. Then coat the surface with 2 teaspoons of olive oil.

2. Combine all the ingredients listed. Cover and bring to a low simmer.

3. Simmer 25 minutes until the lamb and rice are fully cooked. Check occasionally to see if the pan has enough liquid, so the pan doesn’t simmer dry.

4. Serve with freshly squeezed lemon juice and chopped parsley.